How to make icing for cookies. The right icing not only elevates the look of your cookies but also adds an extra layer of flavour and fun. Here's how...

Cookies and biscuits are already awesome on their own, but with a bit of know-how, you can quickly (and easily) elevate them into something special. The right icing not only elevates the look of your cookies but also adds an extra layer of flavour and fun. Whether you're preparing for a holiday season, a birthday party, or just a treat-yourself moment, this guide will walk you through everything you need to know to create perfect icing for cookies.

Types of Icing for Cookies

Before we jump into the details, let’s explore three popular types of cookie icing. Each one has its unique personality, so you’ll want to pick the best fit for your cookie project.

Royal Icing

What is it?

This smooth, hard-drying icing is perfect for detailed decorations. Think intricate snowflakes or lettering—it’s a true artist’s ally.

When to Use It

It’s ideal for sugar cookies that you want to decorate with precision and flair.

Glace Icing

What is it?

Glace icing is shiny, easy to spread, and dries with a softer finish than royal icing.

When to Use It

Perfect for creating simple designs, flooding large areas, or dipping cookies for a sleek look.

Buttercream Icing

What is it?

Creamy, rich, and incredibly flavorful, buttercream icing is more about taste than precision.

When to Use It

Best for cookies that don’t require intricate designs but need a pop of softly textured flavour and a pretty colour.

Ingredients You’ll Need

Each type of icing calls for slightly different ingredients. Here’s a quick shopping list to get you started

Royal Icing

• Powdered sugar
• Egg whites
• Water
• Optional: Vanilla extract or other flavourings

Glaze Icing

• Powdered sugar
• Milk or water
• Corn syrup (for that lovely shine)
• Optional: Flavour extracts

Buttercream Icing

• Unsalted butter (softened)
• Powdered sugar
• Milk or cream
• Vanilla extract

Got all that? Perfect. Now, onto the tools.

Tools You’ll Need

Creating beautiful, decorated cookies is much easier when you have the right tools. Here’s what you’ll need for success.

• Mixing bowls (at least two, but more is always handy!)
• Electric mixer (especially crucial for royal icing and buttercream)
• Piping bags and assorted tips
• Toothpicks (for fine details)
• Squeeze bottles for flooding cookies
• Spatula or spoon for mixing

If you don’t have piping bags, don’t sweat it—zip-top bags work in a pinch!

Recipes for Icing

A simple glace icing may seem foolproof, but buttercream is by far the most forgiving. So let's start there.

Buttercream Icing Recipe

Here’s a simple and delicious recipe for classic buttercream icing that’s perfect for decorating cookies, as well as cakes, or cupcakes!

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2-3 tablespoons heavy cream or milk
• 1 teaspoon vanilla extract (or any flavouring you prefer)
• A pinch of salt

Instructions:

1. Beat the butter – Using an electric mixer, beat the softened butter on medium speed until it’s creamy and smooth (about 2-3 minutes).
2. Gradually add powdered sugar – Lower the mixer speed and slowly add the powdered sugar, one cup at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl as needed.
3. Add flavour and cream – Mix in the vanilla extract and a pinch of salt. Then, slowly add the heavy cream or milk, one tablespoon at a time, until you achieve your desired consistency—smooth and spreadable or slightly stiffer for piping.
4. Whip it up – Once all ingredients are combined, increase the mixer speed to high and beat for an additional 2-3 minutes to give the buttercream a fluffy texture.

Your buttercream is now ready to use! Feel free to add food colouring for vibrant designs or additional extracts to customise the flavour to your liking.

If you’re not using it right away, store it in an airtight container and refrigerate. Just remember to bring it back to room temperature and re-whip before using!

Glace Icing Recipe

Glace icing is a simple and versatile topping that’s perfect for decorating cookies, cakes, or pastries. Here's an easy recipe to make your own:

Ingredients

• 2 cups (250g) powdered sugar, sifted
• 3-4 tablespoons water or milk
• Optional: a few drops of food colouring or flavoured extract

Instructions

1. Combine the ingredients - Place the sifted powdered sugar into a bowl. Add the water or milk a tablespoon at a time and mix until smooth. If the icing is too thick, add a little more liquid, a teaspoon at a time, until your desired consistency is reached. Too thin, and it is very difficult to bring back without lumps.
2. Customise – To make your icing more colourful or flavorful, add a few drops of food colouring or extract, like vanilla or almond, and mix thoroughly.
3. Use immediately – Spread or drizzle the glace icing over your baked goods using the back of a spoon or a piping bag for more precise designs. It will harden as it sets, so try to work quickly.

Glace icing dries to a smooth, shiny finish, making it ideal for decorating cookies and biscuits. It can be used for cakes, but tends to soak in, so you need to add a few layers.

Recipe for Traditional Royal Icing (Using Egg Whites)

Royal icing is a versatile icing that's famously used for decorating cookies, assembling gingerbread houses, and adding intricate designs to cakes. Here's a detailed recipe to make the perfect batch.

Ingredients

• 3 large egg whites
• 4 cups (1 lb) of powdered sugar, sifted
• 1 teaspoon fresh lemon juice

Instructions

1. Prepare the egg whites – Carefully separate the egg whites from the yolks, ensuring no yolk gets into the whites. Place the egg whites in a clean, grease-free mixing bowl.
2. Whisk the egg whites – Using a hand or stand mixer fitted with a whisk attachment, start whisking the egg whites on medium speed until they turn frothy.
3. Add powdered sugar gradually – Reduce the speed to low and gradually add the sifted powdered sugar, one spoonful at a time. This ensures the sugar fully incorporates and the consistency stays smooth.
4. Increase speed and whip – Once all the sugar is added, increase the mixer speed to medium-high and continue to beat the mixture until stiff, glossy peaks form. This usually takes about 5-7 minutes.
5. Adjust to taste – Mix in the lemon juice. It is there to balance out sweetness and keep your white icing bright. If the icing feels too thick for your use, you can thin it out with a few drops of water; add slowly and mix well.

Flavour and Colour

Royal icing is not usually flavoured (although it can be), but you may want to add colouring. Just be aware that any liquid colour or flavour will water down the consistency. Gel colours are excellent for this purpose.

Tips for Best Use

• Consistency matters – For piping fine details, the icing should hold stiff peaks, but for flooding cookies, it should be slightly thinned to establish a smooth, flowy texture.
• Cover while working – Royal icing dries quickly when exposed to air, so keep the icing covered with a damp paper towel and plastic wrap while you're working.
• Storage – Store any unused icing in an airtight container in the refrigerator for up to 3 days. Give it a quick mix before use as it may settle.

With its smooth texture and ability to harden to a durable finish, royal icing is perfect for both experienced decorators and beginners looking to add a professional touch to their baked creations.

Tips for Decorating Cookies

Once your icing is ready, it’s time for the fun part—decorating! Here are some handy tips to help you channel your inner cookie artist:

Consistency is Key

Royal icing should be thicker for piping and line work but slightly thinner for flooding. If it runs off the side of the cookie, it’s too thin.

Colour Carefully

Add food colouring sparingly to avoid altering the icing’s consistency. Gel colours are a great choice!

Layering Made Easy

Allow each layer of icing to dry before adding another. Patience pays off with crisp designs.

Store Smart

Leftover royal or glaze icing can be stored in an airtight container and used later. Buttercream, however, is best when fresh.

Common Mistakes to Avoid

Even seasoned bakers slip up sometimes, but these tips will keep your icing game strong.

Lumps Are Your Enemy

Always sift powdered sugar—it’s a step worth taking.

Don’t Overmix or Undermix Royal Icing

Overmixing can make it too stiff, while undermixing leaves it weak and runny. Aim for those perfect peaks!

Skipping Drying Time

Layers of icing need time to dry. Rushing leads to smudging and heartbreak (seriously).

Get Creative!

Icing cookies is all about having fun and letting your creativity shine. With your new skills, there’s no limit to what you can create—whether it’s a batch of vibrant, rainbow-hued treats or a classic white-and-gold design for wedding favours. Don't be afraid to experiment, try new techniques, or even make mistakes (they're part of the learning process).

Of course, you can always take a shortcut if you don't have time to bake your cookies. Elevate our handmade Australian biscuits and cookies instead with your newly acquired icing skills.